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stock – Hip Hop Cookbook http://hiphopcookbook.com/recipes Recipes Sun, 25 May 2008 17:17:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Beef Stock http://hiphopcookbook.com/recipes/soup/beef-stock/ http://hiphopcookbook.com/recipes/soup/beef-stock/#respond Sat, 28 Apr 2007 03:49:44 +0000 http://hiphopcookbook.com/food/soup/beef-stock/ Continue reading Beef Stock]]>
  • 4 lb beef with bones
  • 3 qt water
  • 1 onion, diced
  • 3 carrots, diced
  • 1 turnip, peeled, diced
  • 3 sprigs parsley
  • 4 whole cloves
  • 1 tbsp salt
  • 10 peppercorns
  • 1 bay leaf
  • 2 stalks celery, diced
    1. Preheat the oven to 400 F.  Place the beef with the bones in a pan and roast 30 minutes.
    2. Transfer the meat and bones to a soup pot and add the remaining ingredients.  Heat to boiling and skim off any foam.
    3. Reduce the heat to a simmer and cook 3 hours.
    4. Strain well.  Chill or freeze until use.
    ]]>     http://hiphopcookbook.com/recipes/soup/beef-stock/feed/ 0     Brown Stock http://hiphopcookbook.com/recipes/soup/brown-stock/ http://hiphopcookbook.com/recipes/soup/brown-stock/#respond Fri, 17 Nov 2006 05:04:07 +0000 http://hiphopcookbook.com/food/soup/brown-stock/ Continue reading Brown Stock]]>
  • 3 lb meaty beef bones
  • 1 lb onions, peeled, roughly cut
  • 3 celery stalks, roughly cut
  • 4 carrots, roughly cut
  • 1 tbsp salt
  • 3 large tomatoes
  • 1 clove
  • 1 garlic clove
  • 2 bay leaves, crumbled
  • 1 tsp peppercorns
  • 1/2 tsp thyme
  • 6 stalks parlsey
    1. Preheat the oven to 400 F.
    2. Scatter the meat and vegetables in a large baking pan and sprinkle with the salt.
    3. Place the pan in the oven and bake for 15 minutes, then reduce the heat to 350 F and bake for 1 hour, checking the meat, and stirring it up frequently.  Lower the heat if the begetables are likely to burn.
    4. Scrape everything for the pan into a stock pot.  Deglaze the pan with a cup of water and add it to the pot.
    5. Pour in 8 quarts of water and bring it all to a boil.  Skim off the sediment as it rises to the surface.  Reduce the heat and simmer for 6 hours, gently stirring now and then.
    6. A half hour before the stock is finished add all the herbs, the garlic, and parsley.
    7. When the stock is finished, turn off the heat and let it rest for 1 hour.
    8. Ladle the stock through a sieve and pour into jars to store.  Chill or freeze. 
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